Blake's Best Steak
Serves : 4
- 4 x 150g-200g rib-eye steaks
- 2 tablespoons olive oil
- salt and freshly ground black pepper, to taste
- 8 cloves garlic, crushed
- 4 sprigs fresh rosemary
Preparation:20min › Cook:10min › Ready in:30min
- Preheat barbecue for high heat.
- Rub each steak lightly with olive oil - this is to ensure that the steaks don't stick to the cooking grill. Season with salt and pepper. Rub fresh garlic into both sides of each steak. Let stand for 15 minutes.
- Place the steaks on the preheated barbecue and immediately turn after 30 seconds (this first turn is to ensure that one side is seared). Place the fresh rosemary sprigs on top. Cook 5 minutes on each side, or to desired doneness, remembering to remove the rosemary sprigs before turning and to replace on top of the steak after turning.
I was looking for a non-marinating recipe to use on a really good cut of beef. I thought this sounded perfect, but it really didn't add much to the steak than if I had grilled it as is. I didn't get much rosemary flavour, even though I used 2 fresh springs on each steak. It's probably my grilling technique... - 29 Sep 2008
There is a reason this recipe is called Blakes "Best" Steak - it is wonderful! I prepared the steaks exactly as listed in the recipe - they were delicious! My son sometimes melts butter on steaks (ala Ruth Chris) - there was no butter needed on these steaks - and they were just as good (or even better) than what you get in a restaurant! - 29 Sep 2008
Great flavour especially after adding a pat of butter to each piece of steak. My rosemary sprigs caught on fire which in turn made the steak a little well done, so next time I'll keep a closer eye on things! Made a great meal along with some fresh made french bread. Check out the Fabulous French bread recipe! Thanks again~ - 29 Sep 2008